Best 5 Potted Hough Delicious Starter For A Haggis Supper Recipes
In the realm of Scottish culinary traditions, the potted hough stands as a delectable starter, often gracing the tables of hearty haggis suppers. This dish, crafted with tender sheep's trotters, is a testament to the nation's rich heritage and its enduring love for offal. As you embark on this culinary journey, you'll discover a collection of carefully curated recipes, each offering a unique interpretation of this classic delicacy. From the traditional method, where sheep's trotters are meticulously cooked and seasoned, to contemporary variations that incorporate modern techniques and flavors, these recipes cater to diverse preferences and culinary skill levels. Whether you're a seasoned cook looking to expand your repertoire or a novice eager to explore the wonders of offal, this comprehensive guide will equip you with the knowledge and inspiration to create a memorable potted hough experience.
Check out the recipes below so you can choose the best recipe for yourself!
HAGGIS
Provided by Alton Brown
Categories main-dish
Time 5h42m
Yield Depends on how much you throw
Number Of Ingredients 10
Steps:
- Rinse the stomach thoroughly and soak overnight in cold salted water.
- Rinse the liver, heart, and tongue. In a large pot of boiling, salted water, cook these parts over medium heat for 2 hours. Remove and mince. Remove any gristle or skin and discard.
- In a large bowl, combine the minced liver, heart, tongue, suet, onions, and toasted oats. Season with salt, pepper, and dried herbs. Moisten with some of the cooking water so the mixture binds. Remove the stomach from the cold salted water and fill 2/3 with the mixture. Sew or tie the stomach closed. Use a turning fork to pierce the stomach several times. This will prevent the haggis from bursting.
- In a large pot of boiling water, gently place the filled stomach, being careful not to splash. Cook over high heat for 3 hours.
- Serve with mashed potatoes, if you serve it at all.
JOLEAN'S BAKED SPAM LOAF
This was a recipe of my Mom's that was a favorite to all us kids! I recently found her hand-written recipe and just had to post this (especially for Chef Bill Hilbrich who has a cookbook devoted to Spam...) When I look back on those years in the 70's when my siblings and I looked forward to this dish so much, I now realize that my Mom was just trying to "stretch her grocery budget," but how happy she must have been that we really LOVED this recipe! Funny, huh?
Provided by Stacky5
Categories Pork
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Lay both Spam loaves side by side in glass 8 x 4 inch loaf pan.
- Insert 5 cloves into each Spam loaf, spaced evenly (in star shape).
- Mix remaining ingredients well, and spread this glaze on top of both Spam loaves (letting it drip down the sides).
- Bake in a preheated 350 degree oven for 20-25 minutes (checking so it does not burn.).
- Let cool for 5 minutes, slice and remove cloves before serving.
Nutrition Facts : Calories 616.3, Fat 48.7, SaturatedFat 18.4, Cholesterol 125.2, Sodium 2322.1, Carbohydrate 23, Sugar 17.7, Protein 22.3
MOCK HAGGIS
Make and share this Mock Haggis recipe from Food.com.
Provided by Northern_Reflectionz
Categories Scottish
Time 3h15m
Yield 1 haggis
Number Of Ingredients 10
Steps:
- Boil the liver in water for 5 minutes.
- Toast the oatmeal in a frying pan until it turns a light golden colour.
- Peel and chop the onions and mince the liver.
- Mix ingredients together and add some of the water in which the liver has been boiled.
- Add seasonings.
- Mixture should be thoroughly moist but not wet.
- Place ingredients into top of a large double boiler, and place over boiling water.
- Cover and steam for 3 hours.
- Mock haggis is good cold, then sliced and heated up by frying. Serve with mashed potatoes or as the Scots say 'tatties and neeps' (turnips and potatoes).
Nutrition Facts : Calories 3085.3, Fat 222.8, SaturatedFat 112.4, Cholesterol 900.5, Sodium 2660.2, Carbohydrate 146, Fiber 19.9, Sugar 11.9, Protein 120.5
AU GRATIN HAM POTPIE
We first had Aunt Dolly's potpie at a family get-together. We loved it and were so happy she shared the recipe. Now, we make it almost every time we bake a ham. -Mary Zinsmeister, Slinger, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 4-6 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the potatoes, contents of sauce mix and water. Stir in the peas and carrots, ham, soup, mushrooms, milk, sour cream and pimientos. Transfer to an ungreased 2-qt. round baking dish., Roll out pastry to fit top of dish; place over potato mixture. Flute edges; cut slits in pastry. Bake at 400° for 40-45 minutes or until golden brown. Let stand for 5 minutes before serving.
Nutrition Facts : Calories 434 calories, Fat 20g fat (9g saturated fat), Cholesterol 45mg cholesterol, Sodium 1548mg sodium, Carbohydrate 47g carbohydrate (7g sugars, Fiber 3g fiber), Protein 14g protein.
ENGLISH POTTED BEEF
Make and share this English Potted Beef recipe from Food.com.
Provided by Boo Chef in West Te
Categories European
Time 4h5m
Yield 6 , 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Trim the meat of all sinew and fat, cut it into 1-inch cubes and put into a stone jar or basin. Season with salt and the spices. Cover with the wine. Cover the jar or basin with foil and stand this in a roasting tim containing boiling water.
- Cook this in a slow oven, 170C/325F/gas mark 3, until the meats fall apart. This could take up to 4 hours. Make sure that you top up the tin with boiling water when necessary. When the meat is ready, drain the juices into a small pan and reduce these until you have only a couple of tablespoons left.
- Put the meat into a blender, or pound it to a paste in a mortar. Beat in the softened butter and the reduced juices. Check the seasoning before filling into little pots or wax cartons.
- Cover with a film of clarified butter.
- Serve as you would a pate.
Nutrition Facts : Calories 150.4, Sodium 7.4, Carbohydrate 4.7, Fiber 0.1, Sugar 1.1, Protein 0.1
Tips:
- Ensure the sheep's head is thoroughly cleaned and all the wool and skin is removed before cooking.
- Soak the sheep's head in cold water for at least 2 hours, or overnight, to remove any remaining blood or impurities.
- When boiling the sheep's head, add a generous amount of salt to the water to help draw out any impurities and enhance the flavor.
- Once the sheep's head is cooked, allow it to cool slightly before removing the meat from the bones. Be careful not to overcook the meat, as it can become tough.
- When making the potted hough, use a sharp knife to finely chop the meat and suet. This will help to create a smooth and even texture.
- Season the potted hough generously with salt, pepper, and other spices to taste. You can also add herbs such as parsley or thyme for extra flavor.
- Press the potted hough firmly into a mold or terrine dish and allow it to set in the refrigerator for at least 24 hours before serving.
Conclusion:
Potted hough is a delicious and traditional Scottish dish that is perfect for a haggis supper or any other special occasion. With its rich and flavorful taste, it is sure to be a hit with your guests. So, if you are looking for a unique and authentic Scottish dish to try, give potted hough a try. You won't be disappointed!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#course #main-ingredient #cuisine #preparation #occasion #appetizers #lunch #snacks #beef #european #heirloom-historical #holiday-event #scottish #gifts #meat #presentation #served-cold #technique
You'll also love
